Vegetables are low in energy and rich in vitamins, minerals, and dietary fiber; various health benefits associated with their intake have been reported. Salads are one of the most convenient ways to consume vegetables and can be made simply by pouring mayonnaise, dressing, olive oil, or other condiments over a selection of vegetables. There are also many reports on the ways in which vegetable intake can improve health. However, there is no comprehensive review summarizing the health functions of vegetables when consumed as a salad. The effects of vegetable salads on amounts of vegetable intake, lifestyle-related diseases, and the absorption of specific nutrients through mayonnaise, as well as the effects of the order in which vegetable salad and carbohydrates are consumed, have been reported. In this review, the health functions of vegetable salad consumption are reported.

Objective This study aimed to evaluate the effect of simultaneous consumption of vegetables and bread on postprandial serum glucose concentration. In total, 15 healthy men were given meals (bread vs. bread with vegetable salad) after a night of fasting. At 0, 15, 30, 45, 60, 90, and 120 min following the consumption of the test meal, blood samples were collected to determine the serum levels of glucose, insulin, glucose-dependent insulinotropic polypeptide, and triglycerides. Results Results revealed that serum glucose and insulin levels were significantly lower after 45 and 60 min in participants who consumed bread with vegetable salad than in those who only consumed bread. This emphasizes the potential benefit of simultaneously consuming vegetables and bread as an effective dietary strategy for preventing postprandial blood glucose elevation. Trial registration: UMIN Clinical Trials Registry (UMIN-CTR), UMIN000053931, registered on March 22, 2024.

A hen’s egg consists of an eggshell, eggshell membrane, egg yolk, and egg white, among which the egg yolk and egg white are consumed. Eggshells are usually discarded. The term eggshell is used to refer to the eggshell including the eggshell membrane, and both the eggshell membrane and the eggshell after removal of the eggshell membrane are known to exhibit health-promoting functions. The major component of the eggshell membrane is protein, and the major component of the eggshell after removal of the eggshell membrane is calcium (calcium carbonate). A characteristic feature of eggshells is their porous structure, and they are known to dissolve readily in gastric acid upon ingestion. Because dissolution by gastric acid is essential for absorption of dietary calcium, eggshells have attracted attention as a calcium source with high digestibility and bioavailability. High phosphorus intake inhibits calcium absorption, but eggshell calcium has low phosphorus content. This review discusses eggshell calcium’s health benefits: contributing to bone health (SOS in bone +40 m/s from baseline) and reduced blood pressure (systolic −8 mmHg, diastolic −4 mmHg from baseline). It also covers eggshell membrane’s absorbability, knee pain relief, and skin hydration improvement.